[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-340630-105":59,"doc-detail-340630-en":130},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":123,"head_meta":125,"extra_data":127,"updated_unix":129},105,"en","school-food-safety-program-haacp","School Food Safety Program - HAACP","","School Food Safety Program outlines a HACCP-based process approach for Winston County School System cafeteria food safety. It defines responsibilities for lunchroom managers and the CNP Director/Coordinator, including staff training, documentation, corrective actions, and verification records. The program aligns standards with USDA guidance and Alabama Food Code recommendations, including updates provided by the Health Department. It includes standard operating procedures covering HACCP training, facilities and equipment sanitation, personnel hygiene, purchasing to storage controls, and preparation and service practices.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/school-food-safety-program-haacp/340630/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/school-food-safety-program-haacp/340630.png","ImageObject",300,407,{"name":92,"@type":93},"Sage","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-23","2026-09-22",true,{"@type":102,"interactionType":103,"userInteractionCount":44},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"Who is responsible for implementing and complying with the HACCP practices in the cafeteria?","Question",{"text":112,"@type":113},"Each lunchroom manager must implement and comply with the practices listed in the HACCP document to ensure cafeteria food safety. Corrective action for the cafeteria is also implemented by the lunchroom manager.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"What training and documentation requirements are assigned to the CNP Director/Coordinator?",{"text":117,"@type":113},"The CNP Director/Coordinator ensures training of personnel and records of training for employees. The program also requires documenting training content and attendance and filing it in HACCP records.",{"name":119,"@type":110,"acceptedAnswer":120},"How does the HACCP training procedure define its scope and monitoring?",{"text":121,"@type":113},"The procedure applies to foodservice employees and substitutes who handle, prepare, or serve food. Monitoring involves observing staff daily to ensure they demonstrate food safety knowledge in the workplace.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},340630,1790688254,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":44,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":139,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":145},687197207057,"https://ap-avatar.wpscdn.com/davatar_29158cc5080c5b710cf443261637dec0","School Food Safety Program  \nWinston County CNP Director Bart Shannon  \nEmail: [bshannon@wcsclass.com](bshannon@wcsclass.com)  \n[stownsend@wcsclass.com](stownsend@wcsclass.com)  \nPhone: 205-489-5018  \nTable of Contents Page  \nDescription of Program Overview and Facility……………………………………... 3  \nStandard Operating Procedures ………………………………………………….. 4  \nDetailed SOPs  \n1. HAACP …………………………………………………………………….. 6  \n2. Facilities and Equipment ………………………………………………………. 10  \n3. Personnel ………………………………………………………………………. 33  \n4. Purchasing to Storage ………………………………………………………….. 44  \n5. Buy America Provision ………………………………………………………… 53  \n6. Food Preparation ……………………………………………………………...... 63  \n7. Holding and Serving Food ……………………………………………………... 85  \n8. Consumer Issues ……………………………………………………………...... 91  \nManager Responsibilities for Food Recalls ……………………………………….. 95  \nRecord Keeping Forms ……………………………………………………………. 97  \nFood Preparation Action Plan ……………………………………………………… 103  \nAppendix …………………………………………………………………………… 104  \nNon-Discrimination Statement …………………………………………………….. 120  \nDescription of Program Overview and Facility  \nThis program was developed 1-6-2016 by Danny Springer, Director of Child Nutrition, Winston County School System. The program follows the USDA guidance on developing a food safety program based on the Process Approach to HACCP. All standards in this food safety program are based on recommendations in the sections of the 2001 Food Code adopted by the State of Alabama. Food Code 2013 changes are provided by Health Department and are added to this file.  \nIt will be the duty and responsibility of each lunchroom manager to implement and comply with all practices listed in this HACCP document to ensure food safety practices in their cafeteria. Any corrective action for the cafeteria will be implemented by the lunchroom manager.  \nThe CNP Director/Coordinator will ensure the training of personnel and recording of training for employees to meet professional standards. Effective January 2020, a person in charge with a food protection manager certification must be present at the food establishment at all times.  \nUpon hire and at the beginning of each school year, the site manager or designee will provide training on the following items:  \nDescription of Topic   Check When Completed (if desired)  \nAverage Daily Participation  \nBreakfast    \nLunch   School Foodservice Staff  \nManager  Staff   Kitchen Equipment  \nConvection Ovens   Milk Cooler   Tilt-Skillet   Walk-In Freezer   Warmer   Microwave    \nDishwasher   Heated Counters  Mixer    \nWalk-In Cooler   Steamer   Combi Oven   Meat Slicer    \nSchool Menus  \nCycled menus are supplied by Central Office with nutritional analysis and food base compliance for 100 students. Managers will change planning numbers to what is needed for their school and making sure nutritional analysis and food base compliance remain accurate.  \nSTANDARD OPERATING PROCEDURES (SOP)  \nStandard Operating Procedures for Winston County Schools are listed below. Each SOP will be attached to this food safety program. Foodservice staff will be made aware of all SOPs during initial and in ongoing training.  \n1. HACCP  \nFood Safety and HACCP Training Program Record Keeping and Documentation Employee Orientation  \n2. Facilities and Equipment  \nCleanliness and Sanitation of the Cafeteria Equipment Cleaning and Sanitizing Facility and Equipment Maintenance Pest Control  \nStoring and Using Poisonous or Toxic Chemicals  \nMachine Warewashing Manual Warewashing Ice Machine Usage Laundry and Linen Use  \n3. Personnel  \nEmployee Health and Personal Hygiene Washing Hands  \nGloves and Utensil Use  \nEmployee Eating and Drinking in the Workplace Contact with Blood and Bodily Fluids  \nVisitors in Foodservice Tasting Method  \n4. Purchasing to Storage  \nPurchasing Receiving Deliveries Storage Date Marking Ready-To-Eat  \nPotentially Hazardous Food  \nSTANDARD OPERATING PROCEDURES (SOP), continued  \n5. Food Preparation  \nUse of Thermometers  \nCalibration of","cbCaijMkU3xJmEKC","https://ap.wps.com/l/cbCaijMkU3xJmEKC","pdf",5641094,120,"English","# Description of Program Overview and Facility\n# Standard Operating Procedures (SOP)\n## 1. HAACP\n## 2. Facilities and Equipment\n## 3. Personnel\n## 4. Purchasing to Storage\n## 5. Food Preparation\n## 6. Food Service\n## 7. Consumer Issues\n# Manager Responsibilities for Food Recalls\n# Record Keeping Forms\n# Food Preparation Action Plan\n# Appendix\n# Non-Discrimination Statement","[{\"question\":\"Who is responsible for implementing and complying with the HACCP practices in the cafeteria?\",\"answer\":\"Each lunchroom manager must implement and comply with the practices listed in the HACCP document to ensure cafeteria food safety. Corrective action for the cafeteria is also implemented by the lunchroom manager.\"},{\"question\":\"What training and documentation requirements are assigned to the CNP Director/Coordinator?\",\"answer\":\"The CNP Director/Coordinator ensures training of personnel and records of training for employees. The program also requires documenting training content and attendance and filing it in HACCP records.\"},{\"question\":\"How does the HACCP training procedure define its scope and monitoring?\",\"answer\":\"The procedure applies to foodservice employees and substitutes who handle, prepare, or serve food. Monitoring involves observing staff daily to ensure they demonstrate food safety knowledge in the workplace.\"}]","School Food Safety Program - HAACP | PDF",1790037802,302]